3/4 lb. boiled and chopped giblets
1/2 cup butter
1 small onion
2 tbsp. parsley, freshly chopped
4 c. coarse fresh breadcrumbs or cubes
1 c. boiling water or giblet stock
1 egg

Boil the giblets in sufficient water to cover, adding salt, a piece of onion and a small bouqet- garni if desired, to flavor. Simmer gently until tender enough to chop finely.

Soak crumbs or bread cubes in stock remaining from boiled giblets. A chicken bouillon cube may be added to the cup of water or giblet stock.

Melt the butter and use along with the beaten egg to moisten and stir until all the ingredients are well mixed.

Submitted by: CM